SUBSTITUTES FOR SUCROSE IN" CURING MEATS. 



Table 4. — Record of ham-curing experiments, etc. — Continued. 



Establishment C. 



Item. 



Number of hams 



Curing period days. . 



Weight of green hams pounds.. 



Weight of cured hams do 



Gain in weight do 



Quantity of pickle gallons. . 



Condition of smoked hams 



Tierce 1, 

 granu- 

 lated 



sugar. 



20 

 55 



280 



307 



27 



17 



Normal. 



Tierce 2, 

 dextrose. 



20 



55 



280 



303 



23 



17 



1 light 



aitchbone 



sour. 



Tierce 3, 

 cerelose. 



55 

 280 

 307 

 27 

 17 

 1 light 

 shank 

 sour. 



Tierce 4, 

 79 per 



cent corn 

 sugar. 



20 



55 



280 



310 



30 



17 



Normal. 



Tierce 5, 

 refiners' 

 sirup. 



20 



55 



280 



300 



20 



17 



Normal. 



Tierce 6, 



raw 



sugar. 



COMPOSITION OF PICKLE. 



Table 5 indicates the composition of the new and old pickle from 

 each tierce and of the pickle used in pumping the hams. 



Table 5. — Composition of new and old ham pickles at establishments A, B, 



and C. 



Establishment A. 



Tierce 

 No. 



Age of 

 pickle. 



Kind of sugar. 



Specific 

 gravity 

 at20°C 



Salometer 

 reading 

 at 20° C. 



Sodium 

 chlorid. 



Sodium 

 nitrate. 



Total 

 sugar. 



1 



Days. 



New. 



54 

 New. 



54 

 New. 



54 

 New. 



54 

 New. 



54 

 New. 



54 

 New. 





1.144 



1.095 

 1.144 

 1.095 

 1.146 

 1.094 

 1.147 

 1.095 

 1.148 

 1.093 

 1.144 

 1.092 

 1.221 



Degrees. 

 72 

 49 



72 

 49 

 73 

 48 

 74 

 49 

 74 

 48 

 72 

 47 



Per cent. 

 16.15 



9.03 

 16.26 



9.88 

 16.54 

 10.13 

 15.61 



9.97 

 15.73 



9.29 

 16.15 



9.62 

 23.10 



Per cent. 

 0.57 

 .35 

 .51 

 .42 

 .53 

 .33 

 .57 

 .36 

 .57 

 .44 

 .53 

 .31 

 6.49 



Per cent. 

 3.92 



1 



do 



2.68 



2 





3.74 



2 



...do 



2.48 



3 





3.62 



3 



....do 



2.46 



4 





4.39 



4 



do 



3.03 



5 





4.16 



5 



do 



2.87 



6 





3.84 



6 



. ..do 



2.71 



Pumping 

 pickle. 













Establishment B. 



1 



New. 



1 



45 



2 



New. 



3< 



New. 



3 



45 



4 



New. 



4 



45 



5 



New. 



5 



45 



Pumping 



New. 



pickle. 





Granulated 



....do 



Dextrose 



Cerelose 



do 



70 per cent corn sugar. 



do 



Refiners' sirup 



do 



None 



1.138 



70 



16.07 



0.29 



1.096 



49 



10.84 



.25 



1.138 



70 



16.50 



.29 



1.138 



70 



16.50 



.29 



1.095 



49 



10.76 



.22 



1.138 



70 



16.18 



.36 



1.095 



49 



10.58 



.27 



1.142 



72 



16.18 



.31 



1.098 



50 



10.76 



.24 



1.210 





24.64 



2.87 





2.80 

 2.19 

 2.55 

 2.53 

 1.87 

 2.65 

 2.05 

 2.78 

 2.08 



Establishment C. 



1 



New. 



1 



55 



2 



New. 



2 



55 



3 



New. 



3 



55 



4 



New. 



4 



55 



5 



New. 



5 



55 



Pumping 



New. 



pickle. 





Granulated 



....do 



Dextrose 



do 



Cerelose 



do 



70 per cent corn sugar. 



do 



Refiners' sirup 



do 



None 



1.151 



76 



17.67 



0.22 



1.104 



53 



11.70 



.08 



1.150 



76 



17.27 



.24 



1.100 



51 



11.19 



.13 



1.150 



76 



17.17 



.19 



1.103 



53 



11.56 



.06 



1.149 



75 



17.79 



.23 



1.103 



53 



11.30 



.19 



1.152 



76 



17.24 



.23 



1.097 



49 



10.31 



.08 



1.213 





25.32 



2.19 





2.60 

 2.05 

 3.17 

 2.24 

 2.82 

 2.15 

 3.16 

 1.68 

 3.14 

 2.25 



